1. Start by preparing the dried chilies. Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant, being careful not to burn them. Then soak them in hot water for 15 minutes to soften.
2. While the chilies soak, season the beef chunks generously with salt and pepper. This step was one I learned from my grandmother—seasoning early really builds layers of flavor.
3. In a blender, combine the soaked chilies (drained), chipotle pepper, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and smoked paprika. Blend until smooth to create a rich, spicy marinade.
4. Place the seasoned beef in the Crock Pot and pour the chili sauce over it, making sure the meat is well coated.
5. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fall-apart tender.
6. Once cooked, shred the meat directly in the Crock Pot using two forks. Stir the meat into the juices to soak up all that flavorful broth.
7. To assemble the tacos, heat a skillet over medium heat. Dip a corn tortilla into the birria broth to soak, then place it on the skillet.
8. Add a generous amount of shredded beef and a sprinkle of cheese if using. Top with another dipped tortilla and cook for 2-3 minutes on each side until the tortillas are crisp and the cheese is melted.
9. Serve immediately with chopped cilantro, diced onion, and a squeeze of lime. Don’t forget a small bowl of the birria consommé for dipping!

One of my favorite moments is watching my kids’ eyes light up when they dip their tacos into that savory broth—it’s become a cherished ritual in our home, a simple act that turns dinner into an experience.